Make It

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Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Turn bag gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Remove chops from marinade; discard bag and marinade.

Substitute

Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare as directed, baking for 20 min. or until chicken is cooked through. Continue as directed.

Special Extra

Add 1/2 cup KRAFT Grated Parmesan Cheese to coating mix.

Substitute

If arugula is unavailable, substitute 4 cups mixed baby salad greens.

Servings

4 servings, one pork chop and 1 cup salad each.

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 4 servings, one pork chop and 1 cup salad each.

AMOUNT PER SERVING

Calories

410

% Daily Value

Total fat

21g

Saturated fat

5g

Cholesterol

95mg

Sodium

860mg

Carbohydrate

21g

Dietary fiber

3g

Sugars

5g

Protein

35g

Vitamin A

15 %DV

Vitamin C

50 %DV

Calcium

10 %DV

Iron

15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

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seacharmsseacharms|Fri, Jul 9 2010 7:14 PM

This is a very good recipe, the pork chops come out delicious!

smile_sunshine21smile_sunshine21|Fri, Aug 26 2011 11:13 AM

One of my husband's favorites! Especially if you have it with the arugula, it's a perfect 10 of flavor combinations!